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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 15 |
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Very good vegetarian alternative to the summer burger. Part of Everyday Food by MarthaStewart Ingredients:
2 (15 1/2 ounce) cans pinto beans, rinsed and drained |
1 3/4 cups cooked long-grain rice |
1/3 cup plain dried breadcrumbs |
1 bunch scallion, thinly sliced |
1/4 cup chopped fresh cilantro |
2 large eggs, lightly beaten |
coarse salt and pepper |
1/3 cup olive oil, divided |
8 hamburger buns |
toppings such as mayonnaise, mustard, lettuce, avocado, tomato, cheese, and cucumber (optional) |
Directions:
1. In a large bowl, mash beans until a coarse paste forms. Add rice, breadcrumbs, scallions, cilantro, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper; gently fold to combine. Form into eight 3/4-inch patties.
2. In a large skillet, heat half the oil over medium-high; add half the patties and cook until browned and cooked through, about 3 minutes per side. Transfer to a wire rack and tent with foil. Repeat with remaining oil and patties. Serve burgers on buns with desired toppings.
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